Huevos Rancheros by #diningwithdaveh. In a large skillet over medium heat, heat oil. Season with cumin, chili powder, and salt. Huevos rancheros, or ranch style eggs, are a great way to use up leftover tortillas, refried beans and salsa, or as the case is more often for me, the perfect excuse to make some.
When the oil is bubbling, fry the corn tortillas until they bubble up but only until they get crispy.
Flip and fry the other side, then transfer to a plate and cover with foil to keep warm.
Traditionally, Mexican huevos rancheros is a breakfast or brunch-time dish.
You can have Huevos Rancheros by #diningwithdaveh using 16 ingredients and 9 steps. Here is how you cook it.
Ingredients of Huevos Rancheros by #diningwithdaveh
- You need 4 of mushrooms.
- It's 1 of onion.
- You need 2 of birdseye chilli.
- Prepare 2 clove of garlic.
- Prepare 1 of green bellpepper.
- Prepare 1 of red bellpepper.
- Prepare 1 of olive oil.
- It's 1 of salt.
- You need 1 of cracked black pepper.
- It's 4 of large eggs.
- Prepare 2 can of chopped tomatoes.
- It's 1 1/4 bunch of fresh coriander.
- It's 4 of tortillas.
- You need 1 cup of grated cheese.
- You need of tabasco sauce.
- Prepare 1 of lime.
The name translates to "rancher's eggs." It's considered to be lighter and perfect for early in the day, but I find that it works well for dinner too!. Huevos rancheros is a meal that's made with standard taco fixings (tortillas, beans, and salsa), but comes with fried eggs. Huevos rancheros usually involves a fried egg on top of a crispy tortilla, but I make mine over easy. Don't get me wrong: I love a good sunny side up egg!
Huevos Rancheros by #diningwithdaveh instructions
- Finely chop onions, peppers, chillis, garlic and mushrooms (you can add or subtract chillis as required, or even change types, but I'd recommend using at least one). Slice lime into quarters and place in the fridge.
- Add 2 or 3 decent chugs of olive oil to a large wok and put on high heat.
- Add chopped onion, peppers, chillis, garlic and mushrooms, then stir fry on mid to high heat for 10 mins to caramelise.
- Add both cans of tomatoes, plus salt and pepper to taste. Bring to the boil, and then simmer on low to mid heat for 8 mins to allow mixture to reduce.
- Once mixture has reduced to an almost stew-like consistency, use a large spoon, or other rounded utensil to make 4 pockets in the mixture (you'll know when it's ready, as the pockets will more or less keep their shape and not dissolve).
- As quickly as possible, crack all 4 eggs into their respective pockets (this is to ensure that all of the eggs receive similar cooking times).
- Cover pan with large lid and cook on low to mid heat for 3 mins (this gives you perfect runny eggs -add more time as required for desired consistency).
- Remove lid and sprinkle fresh chopped coriander across the top.
- Serve to warmed plates immediately (alternatively, you can bring the pan to the table and serve into warmed tortillas with a sprinkle of grated cheese). Add squeeze of lime juice and dash of Tabasco sauce to taste.
But the first time I ordered huevos rancheros, the egg was over easy, so that's how I started making them. Place the refried beans in a small pot or skillet and heat over medium heat until hot. There are countless ways to make Huevos Rancheros, to be sure, but at its most basic, it consists of a tortilla, an egg, and a tomato-based red sauce (or sometimes fresh salsa). And while I'm not claiming that my version is a totally authentic recipe, I can say for sure that my version of Huevos Rancheros is a meal that my family loves. Heat oil in a small skillet over medium-high heat.
